Mold for confectionery.



THEODOR E. BREYER, 0F

' ING COMPANY, OF

WILME'ITE, ILLINOIS, nssronon r0 CORN PRODUCTS REFIN- onIcAeo,

ILLINOIS, A CORPORATION.

MOLD FOR CONFECTIONEBY.

No Drawing.

Specification of Letters Patent.

Patented Oct. '7 M913.

Application filed September 7, 1910. Serial No. 580,868.

To all whom it may concern:

Be it known that I, Tnnonon E. BnEYnR, a citizen of the United States,residing at Wilmette, county of Cook, and State of Illinois, haveinvented a new and useful Imrovement in Molds for Confectionery, ofwhich the following is a specification.

The object of my invention is to produce a mold particularly adapted foruse in the' folpming of confectionery, candy and the li e. i

It is well known that certain kinds of confectionery, such as chocolatecream centers, cream fondants, jelly beans, gumdrops, etc., are made bypouring into starch molds a hot syrup of the proper mixture and allowingthe same to cool or crystallize into a more or less firm mass. Thesestarch molds are made by filling a tray with starch and pressing intothe same suitable patterns. In order to obtain confectionery of perfectshape it is necessary that the molds thus formed possess a certaindegree of firmness. It is the experience of the practical manufacturerthat the starch which is furnished him for making these molds, lacks thedesired degree of plasticity, and hence does not produce a firm mold.For this reason fresh starch makes poor molds, and it is only after thestarch has been frequently used for this urpose that it gives tolerableresults in respect to plasticity, when it has become otherwiseobjectionable. The confectioner is, therefore, compelled to use thisstarch over and over again, adding only enough clean starch to replenishthe waste. Thus used, the ma terial is insanitary, infected with germs,and of dirty appearance. While this molding starch does not enterlargely into the confectionery proper it does contact with it, and isliable to impair the taste, appearance, wholesomeness and keepingqualities of the confectionery molded in such starch.

In order to remedy the above difliculties I have invented a plasticstarch which, while clean, constitutes a superior mold in the forming ofconfectionery. This mold is made by mixing with ordinary powdered orgranular mill starch a relatively small amount of an unctuous substance,under which term I include fats, oils, wax, or hydrocarbons, eitherliquid or solid, such as for instance, beef tallow, corn oil, paraflinoil, paraffin wax, beeswax etc. The amount of the unctuous substancerequired to make the starch plastic need be but a small percentage, andwill naturally vary in accordance with the particular unctuous substanceused and In accordance with the degree of plasticity to be imparted tothe starch. I do not wish, therefore, to limit myself to any. specificproportions of starch and unctuous substance further than to say thatthe percentage of the substance used is small as compared with thepercentage of starch used. For instance, I have found that abouttwotenths of one per cent. of corn oil is suflicient to give the starchthe proper degree of plasticity for use in confectionery molds. In thecase of paraffin wax and paraffin oil, I have found that a tenth of oneper cent, was sutficient to render the starch plastic for the same use.

A preferred manner of carrying out my process is as follows: A certainquantity of mill starch in finely divided or ganular condition is placedin the mixing apparatus, which is preferably steam-jacketed. Thispermits the use of solid fats, wax or hydrocarbons. To the starch in themixing apparatus is added the proper amount of the unctuous substance.The mixing apparatus is rotated or agitated under heat when a solidunctuous substance is used and without heat when a liquid unctuoussubstance is used until the unctuous substance is thor oughly intermixedwith the starch, so as to produce a plastic mass, The temperature towhich the mixture is raised depends upon the particular unctuoussubstance used, and is governed by the melting point of that substance.A heat sufiicient to melt the solid unctuous substance will be adequateto cause intimate and uniform intermixing of the ingredients.

The process may, its operation, depending upon the particular kind ofapparatus used, the kind of unctuous substance used, the amount ofstarch to be rendered plastic, etc. I have not, therefore, deemed itnecessary to an understanding of my invention to describe any of theseaccompanying details.

Obviously, my plastic starch mold may be put to va ious uses, besidesthe specific use herein mentioned byway of illustration.

Having thus described my invention what I claim as new and desire tosecure by Letters Patent of the United States is:

1. As a composition of matter, ordiof course, be varied in naryconfectioners starch rendered plastic through the intimate associationtherewith of a small percentage of corn oil.

2. s a composition of matter suitable for use and re-use asconfectioners molds, ordinary powdered starch associated With arelatively small amount of unctuous substance and in a plasticcondition, the proportion of unctuous substance being such that afteruse the material may be prepared for re-use by simple sifting.

s a composition of matter suitable for use a confectioners molds,granular mill starch associated with about two-tenths of one per-cent.unctuous substance capable of rendering the material plastic enough toform a firm moldand easily returnable and Copies of this patent may beobtained for five cents each, by r 7 Washington, I). C.

otherwise suited for tloners molds.

associated with 5. The product hereindescribed and composed solely offresh starch intimately associated with approximately two-tenths of oneper cent. corn oil. r v

- THEODOR E. BREYER;

Witnesses I 7 WV. H. RADKE, M I; DALEY.

addressing the Commissioner of Patents) approximately two-tenths of V aone per-cent. unctuous substance so that the resultant product isplastic enough and repeated useas confec I

